{"id":914,"date":"2018-09-06T07:00:23","date_gmt":"2018-09-06T11:00:23","guid":{"rendered":"https:\/\/omstars.com\/blog\/?p=914"},"modified":"2023-02-20T17:07:00","modified_gmt":"2023-02-20T22:07:00","slug":"hemp-tabbouleh","status":"publish","type":"post","link":"https:\/\/omstars.com\/blog\/recipes\/hemp-tabbouleh\/","title":{"rendered":"Hemp Tabbouleh"},"content":{"rendered":"<p class=\"intro-paragraph\">Now that it\u2019s officially legal to eat Hemp in Australia I\u2019m happy to make my recipe public. However you spell tabouli \/ tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in this dish, but Hemp seeds have such a wonderful nutty flavour that I\u2019ve added more than I would if it were a straight substitute for burgul.<\/p>\n<p>For those not in the know, tabouleh is traditionally made by soaking cracked wheat or burgul, not only is wheat not that good for you but this step is time consuming. \u00a0Additionaly, not only does my recipe save you time in the kitchen, but it is higher in protein. \u00a0Sounds like\u00a0<em>winning<\/em>\u00a0to me.<\/p>\n<p>Ingredients<\/p>\n<p>1\/2 cup Hemp Seeds<\/p>\n<p>2 cups chopped parsley<\/p>\n<p>1 cup chopped mint leaves<\/p>\n<p>1 stalk of spring onion chopped \u00a0(or white onion)<\/p>\n<p>3 vine ripened tomatoes<\/p>\n<p>1 clove garlic<\/p>\n<p>1 lemon juiced<\/p>\n<p>1\/4 cup extra virginolive oil<\/p>\n<p>salt &amp; pepper to taste<\/p>\n<p>&nbsp;<\/p>\n<p>Method<\/p>\n<p>Wash herbs and pat dry. \u00a0Chop herbs finely and place into a mixing bowl. Finely dice tomatoes and onion. Squeeze lemon and garlic and place in bowl with the other ingredients. Stir in Hemp and drizzle on olive oil. \u00a0Serve immediately or even allow the flavours to marinate and meddle for awhile. \u00a0That\u2019s the beauty of this dish, it improves with time. \u00a0Serve on it\u2019s own or as an accompaniment to vegan burgers.<\/p>\n<p class=\"grey-box\"> By Natalie Prigoone <\/p>\n<p>&nbsp;<\/p>\n<p>Follow her on instagram\u00a0<strong><a href=\"https:\/\/www.instagram.com\/thegreatuncooking\/?hl=en\">@thegreatuncooking<\/a>\u00a0<\/strong>and visit her website\u00a0<a href=\"http:\/\/thegreatuncooking.com\/about-the-author\/\"><strong>thegreatuncooking.com<\/strong><\/a>\u00a0for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-592 aligncenter lazyload\" data-src=\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/02\/BioPic-300x260.png\" alt=\"Natalie Prigoone, the great uncooking\" width=\"239\" height=\"207\" data-srcset=\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/02\/BioPic-300x260.png 300w, https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/02\/BioPic.png 726w\" data-sizes=\"(max-width: 239px) 100vw, 239px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 239px; --smush-placeholder-aspect-ratio: 239\/207;\" \/><\/p>\n<p style=\"text-align: center;\"><a class=\"standard-btn border-btn\" href=\"https:\/\/omstars.com\/#\/lessons\/6fbce48e-cb2c-4d84-a377-1d3cf991591d\"><span> Watch Natalie&#8217;s Course On OMstars <\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a class=\"standard-btn border-btn\" href=\"http:\/\/thegreatuncooking.com\/\"><span> See More Recipes From Natalie <\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now that it\u2019s officially legal to eat Hemp in Australia I\u2019m happy to make my recipe public. However you spell tabouli \/ tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in &#8230;<\/p>\n","protected":false},"author":8,"featured_media":915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1452],"tags":[162,193,235,340,31,237],"class_list":["post-914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-natalie-prigoone","tag-plant-based","tag-plant-based-recipes","tag-the-great-uncooking","tag-vegan","tag-vegan-recipes"],"featured_image_src":"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/08\/Hemp-TaboulehIMG_3131-1024x1024.jpg","_links":{"self":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/comments?post=914"}],"version-history":[{"count":3,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/914\/revisions"}],"predecessor-version":[{"id":923,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/914\/revisions\/923"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media\/915"}],"wp:attachment":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media?parent=914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/categories?post=914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/tags?post=914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}